Recipe for roasted leg of lamb marinade. Baked leg of lamb in foil

Leg of lamb baked in the oven is considered the signature dish of any holiday table.
This is not surprising, because such meat is not only beautiful in appearance, but also very tasty. In order for such a dish to win the hearts of all guests, you need to use only the fresh part of the carcass and follow the tips in preparing it. If everything is done correctly, the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with such a task. On this topic:

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Learning to choose lamb

Lamb has long been considered a delicacy of exclusively oriental cuisine. But gradually this type of meat is expanding into Western territories. Buying lamb in a store today is not a problem.

It is considered a fatty, high-calorie meat, so of the whole carcass, leg of lamb is best suited for consumption: it has the least amount of fat. When purchasing this part, you should pay attention to the color of the fat layer. It is easy to determine the freshness of the product. If the fat is light, almost white, the meat is suitable for baking. If the fat has acquired a rich yellow tint, the meat has been lying on the counter for a long time, and the dish from it will turn out to be tasteless due to the pungent odor.

To make a leg of lamb baked in the oven perfectly tasty, follow some secrets of oriental chefs.

What are the subtleties?

• Buy a leg of milk lamb. It makes the most worthy dish. In modern conditions, it is very difficult to make such a purchase, since the carcass of a young lamb is a rarity. You can recognize such meat by the light shade of muscle veins and fat. The animal must be no more than 18 months old, otherwise the meat will be old and tough.
• Before cooking, rinse the meat with hot water to remove fat from its surface, and remove excess fat with a knife. But there should still be a slight layer of fat on the leg, which will protect the dish from dryness during cooking. An excellent solution would be to bake the leg in foil or a sleeve so that it cooks in its own juices.
• You should not poke holes in the lamb before putting it in the oven or during baking. Thanks to this, the juice will remain inside and the meat will be juicy.
• You can calculate the cooking time based on the weight of the lamb. It takes 40 minutes to bake 1 kg of meat. The thickest piece is placed in the hottest part of the oven.
• The spice rosemary, which has an unsurpassed light aroma, allows you to refresh the heavy taste of lamb. It can be placed either fresh or dry.
• After cooking, do not rush to remove the meat and cut it. Let it stand in the oven for 20 minutes - it will be maximally saturated with its own juice, it will be juicy and aromatic.

How to properly marinate a leg of lamb?

Now that you’ve become acquainted with the basic subtleties and secrets of cooking leg of lamb, it’s time to learn about the nuances of the marinade. Marinade is an important part of the cooking process and should not be neglected. The meat must be given time to soak well, then it will reveal its rich aroma and taste.

To get the best results from your roast lamb, you should use spices and seasonings. Culinary practice shows that the taste of lamb is perfectly improved by mustard, paprika, ginger, lemon juice, thyme and oregano. Dry herbs are good for rubbing your feet. Rosemary can improve almost every recipe. This herb goes well with this meat. Experienced chefs recommend adding it when cooking fresh or dry.

In eastern countries, cinnamon and pine nuts are added to lamb dishes. You can also add basil, tarragon, sage, cardamom, sesame, mint, marjoram. These spices go well with lamb meat. The Central Asian seasoning - cumin - will help to overcome the specific smell of lamb; it adds a piquant spicy note.

It is important to use spices in the right proportions and the right combinations so that the meat reveals its aroma and taste. The length of time the meat remains in the marinade depends on the age of the animal and the size of the piece. Below are some examples of marinade; the recipes are for 1 kg of meat.

• Pass cumin, olive oil, rosemary, tomatoes, parsley, cilantro and onions through a blender or grind in a meat grinder. Leave the meat in the mixture for 5–12 hours.
• Combine a glass of vegetable oil, lemon juice, parsley, bay leaves and peppercorns. Add carrots cut into rings and chopped onion into the mixture. Pour in 200 ml white wine and stir. The duration of marinating is one day.
• Chop two onions into half rings, add 5 chopped cloves of garlic, pour in half a glass of olive oil, 3 tbsp. vinegar, add a sprig of rosemary, thyme, salt and pepper. Marinate for 12 hours.
• Add 1 tsp to 500 ml of water. sugar, add 2 chopped onions, uncut lemon, bay, herbs, salt and cloves. Cook the ingredients for 20 minutes, cool and add the lamb. Leave it for 6 hours.
• Combine 2 chopped onions with chopped parsley, cilantro, basil, coriander and 500 ml of kefir. Stir and marinate for 10 hours.
• Mix 200 ml of pomegranate juice, 50 ml of vodka, herbs and spices and add meat to the mixture. Marinate for 8 hours.
• Combine 250 ml of yogurt with 2 cloves of garlic, 2 tsp. mint leaves, red pepper and paprika. Coat the leg of lamb and leave for 12 hours.

How to prepare meat for baking?

Before starting to cook the dish, the meat must be thoroughly prepared. In addition to rinsing under hot water, you will need to separate the fat and veins on the carcass. They are the ones that give lamb its specific smell.

If you cook lamb frequently, use a wide knife with a very sharp edge. Carefully bring it under the fat layer and trim until the fat begins to separate. Grab the “excess” with your hand and remove it, helping yourself with a knife. Try not to trim the meat.

As already mentioned, it is not recommended to puncture a fresh lamb carcass before putting it in the oven. However, if you like spices, you can lightly cut the meat and add rosemary sprigs. When using dry herbs, it will be enough to rub the carcass with them. Thyme, mustard, oregano, basil, and lemon juice or zest will also work.

Leg of lamb in the oven. Recipe with photo

Ingredients:

• leg of young lamb;
• vegetable oil (preferably olive) – 1 tbsp. l.;
• a little lemon zest;
• garlic - a few cloves;
• rosemary.

Preparation:

1. Peel the garlic and finely grate or crush it in a garlic press.
2. Prepare a marinade of spices, salt, oil and garlic.
3. Rub the mixture onto the leg of lamb.

4. Grease the baking dish well with oil. It is not recommended to cook lamb on the grill as it will take even more time.
5. Preheat the oven to 210-230 degrees and place the prepared meat in it. Bake for 2 hours.
6. Cool the oven to 170-190 degrees and cook for another 2 hours.
7. Turn off the oven and let the meat sit for 20 minutes.
8. When serving, pour over vegetable oil mixed with herbs.

Leg of lamb with vegetables

Baked lamb, flavored with garlic, thyme and a delicate sauce, is the undisputed leader among meat delicacies. At the same time, with vegetables it can boast of a complete absence of the specific smell that is characteristic of this type of meat. And most importantly, even a cook who has just begun to learn the intricacies of culinary art can prepare a delicious dish.

Ingredients:

• Leg of ram – 3 kg.
• Potatoes – 10 pcs.
• Carrots – 8 pcs.
• Onion – 2 heads.
• Celery – 6 pcs.
• Garlic – 5 cloves.
• Dry red wine.
• Olive oil.
• Flour, mustard, rosemary, pepper, salt, thyme.

Preparation:

1. Coat the roasting pan thoroughly with olive oil and line the bottom with sprigs of thyme and rosemary. Place a leg of lamb on top, pre-salted and seasoned with pepper. Cover with parchment and leave for 2 hours.
2. While the meat is marinating, prepare the vegetables - wash and peel. Cut the carrots, potatoes and celery stalks in half, and the onion into several parts. Place the vegetables in a large container, add a little rosemary and olive oil, season with pepper, salt, stir, place in the roasting pan with the meat.
3. Place everything in the oven preheated to 260 degrees. After a third of an hour, turn the vegetables over, be sure to reduce the temperature by 60 degrees and continue cooking for about another hour. Keep the process under control. If the vegetables reach condition earlier, remove them and place them on a plate.
4. When the meat is baked, make the sauce. Pour the remaining fat into the pan, add wine and simmer until half the liquid has evaporated. Then add mustard and broth. After mixing, strain, add flour, a spoonful of butter, salt and add spices.

Video cooking

Serve with chopped vegetables. Cut into thin pieces at an acute angle, moving parallel to the bone. Do this in one motion with a sharp knife. Serve the sauce separately, and lamb meat with vegetables, garnished with herbs.

Leg of lamb baked in the oven in a sleeve

The roasting sleeve makes the lamb more juicy and tender. This dish requires an olive oil marinade.

Ingredients:

• mutton;
• vegetable oil (preferably olive);
• grain mustard – 1 tbsp. l.;
• garlic – 4-5 cloves;
• wine vinegar – 1-1.5 tbsp. l.;
• dried herbs;
• soy sauce, salt - to taste.

Preparation:

1. Prepare the marinade by mixing wine vinegar, herbs, grated garlic, mustard, salt or sauce, and oil.
2. Rub the marinade well over the meat; you can add a little honey to taste.
3. Place the meat in a sleeve, tie tightly and marinate in the cold for 6 hours. You can marinate the lamb overnight so you can prepare it for the holiday table in the morning.
4. Preheat the oven to 210 degrees and place the prepared carcass into it. Bake for half an hour.
5. Cool the inside of the oven to 160 degrees and cook for another 1 hour.
6. Open the sleeve and cook for another half hour until the meat is covered with an appetizing crust.

7. Remove the lamb from the oven and let it sit for 20 minutes, after which you can cut it and bring it to the table.

Incredibly delicious lamb recipe up your sleeve

Anyone who wants to please their family and friends with delicious food - this recipe is what they need.
The secret to making baked leg of lamb is the marinade. Thanks to properly selected ingredients, the meat turns out soft, tender and with a pleasant aftertaste. The cooking method is very simple and fast. It does not require special knowledge or skills.

Required ingredients:

• 1 kg lamb;
• 4 small lemon slices;
• 2 small heads of garlic;
• salt to taste;
• three pieces of bay leaves;
• half a teaspoon of peppercorns;
• 0.5 teaspoon of whole coriander;
• a tablespoon of honey;
• 1 tbsp. l. French mustard;
• a tablespoon of refined vegetable oil.

Wash the meat and rub with salt on all sides. In order for it to soak well, you should leave the leg of lamb for one hour.

To prepare the marinade, grind bay leaves, coriander and pepper in a blender.

Then combine honey, mustard and spices in a bowl. Add vegetable oil to the container and mix everything well.

Lubricate the lamb on all sides with the resulting marinade.

Place the meat in a sleeve, and place lemon slices and garlic cloves on top. Carefully seal the edges and leave in the refrigerator for two hours.

Before putting the meat in the oven, you need to preheat the oven to 1700 C.

The lamb takes 2.5 hours to cook. You can check the meat using a wooden skewer. If clear liquid comes out from the punctured area, then it is considered ready.

Leg of lamb baked in the oven in a sleeve turns out very juicy and tasty. This meat separates well from the bone and is not very fatty. Such a dish will be very useful for both adults and elderly people, as well as children.

https://www.youtube.com/watch?v=XMTl6q2aLRc

Oven-baked lamb shoulder or leg is a popular dish in many countries around the world. It is an integral part of family and holiday dinners. Such meat can enrich the body with essential vitamins. If everything is done correctly, the meat will turn out tender, juicy, reminiscent of a dish from an expensive restaurant.

Lamb baked in dough

Ingredients:

• lamb – 1.5 kg;
• butter – 50 g;
• spices – thyme, basil, oregano;
• garlic – 2 cloves;
• lemon juice – 3 tsp;
• egg - 1 pc.;
• salt.

For the test:

• butter – 1 pack;
• flour – 0.5 kg;
• water – 1 tbsp.

Preparation:

1. Knead the dough by mixing the necessary ingredients. Place it in the refrigerator for 1.5 hours.

2. Make cuts in the prepared lamb leg fillet.
3. Mix crushed garlic cloves, oil, lemon juice and spices. Stuff the cuts with this mixture.

4. Add a little salt.
5. Grease the mold with oil.
6. Preheat the inside of the oven to 210-230 degrees.
7. Place the meat in a mold and place in the oven for 1 hour.
8. Remove the meat and bring the temperature to 160 degrees.
9. Wrap the lamb in the rolled out dough. Pinch the edges well. You can brush the top of the dough with egg white to create a crispy crust.

10. Place the meat in the oven for another 40 minutes.
11. Cool and serve.

Meat that just melts in your mouth

The leg of lamb is the most tender part of the carcass and has the minimum amount of fat. This type of meat contains all the necessary vitamins and microelements. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

Main ingredients:

• salt;
• one lemon;
• lamb – 2.5 kg;
• fresh rosemary (to taste);
• 3 cloves garlic;
• vegetable oil.

To keep the dish juicy and soft, it is recommended to cover it with foil and keep it in this state for 20 minutes at room temperature.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount of vegetable oil. Place the meat in a large container and thoroughly coat it with the prepared mixture. Put peeled, chopped garlic there.

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Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb into a pre-greased baking sheet. Bake in the oven at 1600 C for an hour and a half. In order for the meat to acquire a golden brown crust, it should be kept in the oven for half an hour at 2000 C.

It should be served warm with potatoes or rice.

What to serve lamb with?

Not every side dish goes well with lamb. An ideal addition would be boiled rice, which absorbs fat well and does not leave a feeling of heaviness in the stomach. The same can be said about stewed vegetables. They can be placed in a mold next to the leg of lamb while baking, so that the vegetables are saturated with meat juice and absorb excess fat.

A less suitable, but still acceptable side dish is potatoes. It can also be baked in the oven along with meat. However, it is worth considering that potatoes and lamb are two products that are difficult to digest, so the dish will turn out to be very satisfying.

It is not recommended to serve lamb meat with pasta. The dish turns out to be too fatty and far from healthy.

When serving lamb, don't forget about fresh herbs and vegetables. They will facilitate the digestion of meat and add a touch of freshness to the festive table. Somewhat spoiling the picture, the bone can be wrapped in paper or foil.

A successfully baked leg of lamb in the oven will be a credit to any housewife. Pay attention to the preparation of meat and do not neglect the nuances. Only in this case will you achieve a truly amazing taste.

How long to bake a leg of lamb?

How long does it take to bake a leg of lamb? It depends on your personal preferences, on what degree of roasting you want the meat to be. Rare, medium, or maybe fully cooked? I prefer the leg of lamb medium rare, the meat is still very tender with a pleasant pink tint on the cut. In this recipe, the cooking time is designed for exactly this result.

If you want to get something different, refer to the time table below. And do not forget that the time when cooking such a large piece of meat, and even with a bone, can vary. The parts of the meat that are closest to the bone will cook more slowly. Therefore, to more accurately monitor internal temperature, I highly recommend using a kitchen thermometer.

This assumes that you are cooking warm meat on the bone and that it is at about room temperature. Oven temperature 170°C.

This time is your guide. But in fact it may vary in one direction or another. Check the internal temperature of the piece for the first time after the first hour of cooking. Then check it often, every 15-20 minutes, until you achieve the desired result.

Also, do not forget that the meat should rest after baking, before slicing and serving. The leg of lamb should rest for at least 15-20 minutes. During this time, it continues to cook from internal heat.